These will be the easiest and most divine little cheesecakes you have ever made.
Serve them on these adorable little cake stands to-boot and your guests won’t be able to resist!
Recipe courtesy of IGA.Â
Ingredients
Method
1.
Line 10 holes of a muffin tray with paper shells. Place a buttersnap biscuit, flat-side up, into each.
2.
In a large bowl, using an electric beater, beat cream cheese and lemon butter until smooth and velvety. Spoon the mixture evenly across the 10 biscuits.
3.
Freeze for at least 3 to 4 hours. To serve, remove the paper shell and garnish each with strawberries.
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